Now this dish here…….WOW!! The amount of flavor this one has is just amazing. Now I know some of you have heat sensitivity, and thats ok, you can leave out the sauce. But for those of you that like to live on the edge, this dish is about to become a favorite!
Ive been posting to IG/TikTok for sometime now, with moderate success, but when this one hit 660k views I knew I had a hit on my hands, lol. Anyway, I dont want to gate-keep the recipes from you all, I just really hate writing them out. I appreciate all the support from everyone, so now its time to get over it and post them! Enjoy!!
GROCERY CART:
Salmon
Bassett Blends All Purpose Seasoning
Honey
Red Pepper Flakes
Instant Grits (I love the Wegmans brand)
Seafood Stock
Butter
Cream
Cheddar Cheese
Apple Cider Vinegar
DIRECTIONS:
First, make sure that your oven is preheated 400 degrees.
Next, pat your salmon totally dry, and season generously with my Bassetts Blends All Purpose HOT seasoning, or any seasoning of your choice.
Using a saute pan, add some avocado oil. Once the pan is hot, add in the salmon “presentation side” down. This is the side that did NOT have the skin on it. Sear for about 3 minutes until you have a nice color and crust on the salmon.
Next remove the salmon from the saute pan and place on an oven safe dish and bake until desired temperature. I love my salmon cooked to medium, about 145 degrees internal temperature. This will take about 5 – 7 minutes in the oven, but I always suggest using a thermometer to get it right.
Now its time for the hot honey sauce. Using that same saute pan that the salmon was cooked in, add in 1 cup of honey, 2 table spoons of apple cider vinegar, and 2-3 tablespoons of red chili flakes (adjust this to your heat sensitivity preferences).
Heat until the mixture begins to simmer, whisking occasionally. Once it comes to a simmer, reduce heat to a low and cook for about 5 minutes.
Remove from heat and strain out chili flakes. Drizzle over salmon and enjoy.
FOR THE GRITS (4servings):
4 cups seafood stock
1 cup water
1 cup instant grits
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
2 tablespoons butter
salt & pepper to taste
DIRECTIONS:
Bring 4 cups of seafood stock, and 1 cup of water to a boil. Next whisk in the grits, and reduce heat to medium-low. Whisk the grits every 1-2 minutes for about 10 minutes. Next add in the heavy cream and butter and whisk some more. Finally, turn off the heat and mix in the cheese until thoroughly combined. Season to taste with salt and pepper.
Chris Bassett 